Radical Chic Innovative Italian Cuisine 尖沙咀

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New Italian restaurant by the group behindCastellana, taking up the space of RyuGin.Private room seating 12.Walls decorated by a lot of artwork. Artist apparently is a friend of the boss.2 set menus to choose from: 6 courses or 8 courses. Since there were 2 of us, we ordered one each. Very comprehensive wine list. Went for a glass of champagne followed by a glass of Franz Haas white (highly recommended by manager), being an interesting cuvée of Riesling, Chardonnay, Gewürztraminer and Sauvignon Blanc.•Amuse boucheRicotta cheese tart with salmon roe (very crispy 😋) and aubergine coquette.•Sour dough bread. Premium olive oil.•AppetizersBeef tartare made with Fassona beef on crispy ring crackers; with black truffle from Tasmania. Fassona beef, from the region of Piedmont, is a particularly good choice for making beef tartare, as it is dryaged, lean textured and juicy. Only available in the 8 course menu.3 red prawns from the Sicilian town of Mazara del Vallo. In the middle, IceCream made with eggplant, raisins, honey etc tasted like pate; sauce made from prawn heads.•First mainDeep fried quail leg on panzanella, being an Italian salad made with breadcrumbs, onions and tomatoes, in a dressing of vinegar and olive oil. Watermelon pieces on the side as palate cleanser.3 Frog legs.•SoupNext came a slow cooked zucchini soup: blended, cooled on ice, then dewatered. No cream nor milk was added yet tasted smooth and refreshing. Deep fried zucchini flower in the middle. Loved it.•Carbs Chef’s signature seafood risotto, made with the less sticky Carnaroli rice. Different seafood from different parts of the world were used: charcoal grilled Sicilian prawn, French cuttlefish and mussel, Hoikkado uni and caviar from China.Ravioli with "cappello del prete" in carbonara sauce. "Cappello del prete" literally translates into “priest's hat”, which is a cut of meat obtained from the cow’s shoulder. Meat was soft, tender and juicy. Very yummy.•Second main Grilled scampi on a bed of asparagus from Australia; sprinkled with bottarga (烏魚子); tomato sauce. Very fresh. Grilled Japanese eel in eel reduction; green papaya with celery; marinated in fennel.•Palette cleanserRed cherry sorbet with rosemary oil (only available in the 8 course menu). •Dessert Deconstructed tiramisu. Cream was rich and smooth. Probably one of the best I have tasted.In a nutshell: the chef’s phrase “My cuisine is art at the service of flavors.” at the end of the menu pretty much summed up our dining experience. Flavorful art; exquisitely executed. Would def be back to try the lunch.

The place is amazing overlooking the whole Victoria Harbour🌆 Gorgeous gallery like setting with beautiful paintings and high quality food.

An innovative and authentic Italian restaurant with great service, food and overall experience! Definitely a gotoplace for authentic Italian food if you are ever in Hong Kong! Huge variety of wine to choose from and  all the dishes was delicious, even the sourdough bread and starters was very tasty. You will be sure to walk out with a full and satisfied belly!

The (cheaper) lunch menu consisted of a soup (Cauliflower soup), a Primi (pasta dish), a secondi (lamb or shrimp) and a dessert.The soup came in unappealing. It had the consistency of baby food and was bland.The Pesto pasta was worse. It seemed to be reconstructed from leftovers. At this price point I expect the Pesto to taste fresh, but of course I am left disappointed againI paid a premium of 500 HKD for some shrimps and asparagus between the primi and the secondi. One of the worst decisions I have ever made. Three small pieces of scampi on some blanched asparagus. It tastes of salt and MSG which I hold no grudge against. But for 500 dollars I could have 10 portions of the same thing at a local cha cha teng, only with fresher ingredients and a tastier, heartier dish. I knew at this point this lunch experience would be disastrous.For the secondi the glazing over the lamb was already dry when it was served. The lamb was okay but the plating is atrocious. The lamb was put on some scarce pulps of brocolli that has already turned yellow. It was disgusting.For dessert I was served cheap chocolate cream puffs. They don't even want to try.The waiter also managed to drop the cutleries on the guest. They did not bother to ask the guests how they felt about the dining experience — maybe that's because they know it too well. It was a very bad one.

Knowing theres a new restaurant at icc 101. I cannot wait to try! I hav ordered their 8 courses menu and upgraded the main to risotto and wagyu and the dessert to their cheese platter. I enjoyed the meal from the first dish fassona beef till the end the dessert with cheese platter. Second course came with caponata and raw red prawns which is very special! They serve the caponata in icecream which i have never tried or seen before! The prawn is amazing fresh and sweet! Also, i personally think they actually serve the best risotto in town, which u eat with different seafood each spoon! Then followed with the wagyu which is perfectly cooked, juicy and tender with their homemake bbq sauce! Im not a big fan of cherry, but they cherry sorbet is extremely refreshing and good! And last not needed to say, the view at floor 101 is just breath taking!

Radical Chic Innovative Italian Cuisine餐單提供意大利菜等推介美食位於尖沙咀區，餐廳座位數未知人均消費約$801以上，結賬可以用Visa,Master,AlipayHK,八達通，Booking訂位可以電話致電 36187880 查詢。

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Radical Chic Innovative Italian Cuisine餐廳詳細資料：

• Radical Chic Innovative Italian Cuisine地址:
  尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓B1號舖
  Radical Chic Innovative Italian Cuisine, Shop B1,101/ F, International Commerce Centre,1 Austin Road West, Tsim Sha Tsui
• Radical Chic Innovative Italian Cuisine電話: 36187880
• Radical Chic Innovative Italian Cuisine價錢: $801以上
• 分類: 意大利菜
• 座位: 未知
• 付款: Visa,Master,AlipayHK,八達通
• FB專頁: Radical Chic Innovative Italian Cuisine Facebook

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